Pistachio Pudding Cookies

March 7, 2022 Diane Homan

Soft, chewy cookies with a subtle pistachio flavor studded with melted white chocolate. These cookies are easy to make and even easier to eat!

Pistachio Pudding Cookies | Homan at Home

*Disclosure: this post contains affiliate links. If you purchase something from these links, I will receive a portion of the profit. However, all opinions and recommendations are my own. I will only ever recommend something I love!

These pistachio pudding cookies are gorgeous — a lovely spring green just perfect for St. Patrick’s Day and Easter. They’re delicious too. We just can’t stop eating them around here!

Pudding cookies are one of those cookie recipes you should have under your belt. They’re beautifully soft with a melt-in-your-mouth texture. This recipe is for specifically pistachio cookies, but change the flavor of the pudding and you’ve changed the cookie. The buttery base shows multiple flavors off to perfection — and changing the mix-ins gives you even more options.

In short, this is a cookie recipe well worth making, in this form, or in any other.

What do I need?

Sugar: This recipe uses both white and brown sugar. The brown sugar is reduced from a standard drop cookie as it ruins the pretty green, but it’s still there for that delicious nutty flavor.

Butter: Unsalted butter is recommended for this recipe, but as with most cookies, I find that you can get a pretty darn good cookie out of margarine. When we were in … less comfortable circumstances, butter was out of the budget. Margarine does an excellent job standing in. We’re not ingredient snobs around here!

Vanilla: I recommend using clear vanilla* if you can get it. The brown of regular vanilla has the same effect as brown sugar — it changes the color of the cookies. It’s not a deal breaker, just a tip.

Egg

Pistachio Pudding: The star ingredient! A small box (3.4 oz) of pistachio pudding is all it takes to bring that gorgeously subtle flavor. This on its own will also make the cookies a light shade of pastel green. If you want a stronger shade, you can add a few drops of food coloring to enhance the green.

Flour

Baking Soda

Salt

White Chocolate Chips: These can actually brown while baking. There are two ways to fix this. First, you can use vanilla flavored chips in their place. My family actually prefers this as their sweetness contrasts with the nuttiness of the pistachio flavor. And they do come out perfectly white. Second, you can make sure that all the chips are inside of the dough while baking, and then press a few into the outside when you take them out of the oven.

How do I make pistachio pudding cookies?

Mix the wet ingredients: Cream together the butter and sugar until light and fluffy, then add the vanilla and egg and mix them all well.

Add the dry ingredients: I know that the correct way to make cookies is to separately mix together the dry ingredients, then add them to the wet. You’re also supposed to sift and spoon your flour. Well, I’m a cooking heretic. I just throw everything into the bowl (including flour scooped with a measure cup) and hope for the best. Given that blue ribbons have been won using this method, I’m giving you permission to do the same. Just dump all those dry ingredients in together (flour, salt, baking powder, and pudding mix) and mix them until you have a nice cookie dough going on. Heck, you can just throw the chips in as well. It’s all going to the same place!

Refrigerate the dough: 30 minutes in the refrigerator is the difference between flat, crispy cookies that spread all over the baking sheet, and plump chewy cookies.

Bake the cookies: Roll the chilled dough into 1-inch balls and place on a greased baking pan or one covered with a silicone mat. I use the tall cookie trick I learned from Sally over at Sally’s Baking Addiction. You can see it about half-way down her post here. This ensures that I get thick cookies every time.

Underbake, then rest: The final secret to perfectly done cookies — underbake them by 1-2 minutes, then let them develop on the cookie sheet. The residual heat from the cookie sheet will continue to bake them gently, which leads to the perfectly soft cookie. You can tell when the cookies are ready to remove from the oven when the sides and bottoms are down — in this case, slightly browned — but the tops don’t look quite finished.

Eat! (self-explanatory, I hope!)

Pistachio Pudding Cookies

A soft and chewy cookie with subtle pistachio flavor and studded with melted white chocolate!
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings 24
Calories 137kcal

Ingredients

  • ¼ cup brown sugar
  • ¾ cup white sugar
  • ¾ cup unsalted butter or margarine
  • 1 tsp vanilla
  • 1 egg
  • 3.4 oz instant pistachio pudding
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ⅔ cup flour
  • 12 oz white chocolate chips
  • green food coloring optional

Instructions

  • Cream sugars and butter.
    1/4 cup brown sugar, 3/4 cup unsalted butter, 3/4 cup white sugar
  • Add egg and vanilla and mix well.
    1 egg, 1 tsp vanilla
  • Add the dry ingredients (baking soda, pudding mix, flour, salt) and mix until dough forms. If you are using the green food coloring, add it now.
    3.4 oz instant pistachio pudding, 1 tsp baking soda, 1/2 tsp salt, 1 2/3 cup flour, green food coloring
  • Add white chocolate chips and mix until well incorporated.
    12 oz white chocolate chips
  • Bake at 350 degrees for 10-12 minutes.
  • Remove from oven and allow to cool. Enjoy!

Don’t forget to pin!

Pistachio Pudding Cookies | Homan at Home
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